Aug 19, 2012

I haven't baked bread for a while. This week, I took the wild yeast out from the fridge days ahead and baked this bread with a lot of white sesame, flex seeds, and aged montegrappa cheese. The cheese made a great difference by the fruity smell and salty taste. The wild yeast has been growing very well in the summer. The warm temperature seems to be greatly liked by the yeast. Hopefully, before the weather cools down, I can make some more bread.

About Me

I enjoy cooking, baking and of course, eating. My kitchen enthusiasm started 5 years ago. I didn't have any professional culinary training. All things I learned are self-taught. This blog is dedicated to creating bento lunches and I hope that you enjoy it as much as I enjoyed preparing these meals.